Cattle food and method of making the same.



GEORGE W. HOOVEN, OF ENGLEWOOD, NEW JERSEY.

CATTLE FOOD AND METHOD OF MAKING THE SAME.

Specification of Letters Patent.

Patented Nov. 27, 1906.

Application filed December 21, i904. Serial No. 237,836.

To all whom it may concern:

Be it known that I, GEORGE W. HoovEN, a citizen of the United States,and a resident of Englewood, in the county of Bergen, State of NewJersey, have invented certain new and useful Improvements in Cattle Foodand Methods of Making the Same, of which the following is aspecification.

This invention relates to food products especially suitable for cattlefood and which utilize mare or winery refuse as ingredients.

The marc or winery refuse, comprising the skins, pulp, and seeds of thegrapes, is preferably thoroughly dried in any suitable dry ingapparatus, so as to thoroughly remove the moisture and preventdecomposition. Then, if desired, the seeds can be removed after slightlybreaking up the material,

,which assists this operation, and then the seeds may be ground to aboutthe fineness of coarse meal, preferably after having been subjected tothe action of water or other solvent to remove the tannin and otherundesirable and astringent ingredients from the seeds, these elementsbeing found in greater proportions in the outer parts of the grapeseeds.The rest of the dried marc is also preferably reduced by any suitabledisintegrator to about the consistency of coarse meal, or, if desired,the entire marc, including all its elements, may after drying besimultaneously disintegrated.

The ground material is preferably treated with suitable carbohydrates orsaccharine matter to bring up the proportion of this food ingredient inthe finished product, and this can be conveniently done by mixing withthe ground material a suitable proportion of crude molasses, such as isusually sold as a waste product of sugar-refineries. This refineryrefuse can be conveniently incorporated in the ground material in anydesired quantities up to about thirty per cent. by adding the molassesor similar carbohydrate material and thoroughly incorporating theingredients in'a suitable mixer. The dried material under theseconditions absorbs the moisture, and the resulting food product is acomparatively smooth ground meal which is not inconvenient for mostpurposes because of an excessive proportion of moisture. When the driedmarc material is incorporated with twenty-five per cent-of molasses, avery desirable product is produced. If desired, however, the mixedmaterial may be thoroughly dried, which decreases its Weight and alsofacilitates transportation and increases its keeping qualities to someextent.

It is desirable for the reasons mentioned to separate the seeds from theother elements of the marc before disintegrating this dried material.Subsequently the disintegrated seeds or the other disintegrated material may be used separately as food products or either one of them maybe used after the incorporation of a suitable proportion ofcarbohydrates, such as sugar by-products, or the ground seeds and theother ground marc material may be mixed in any desired proportion andthe proper amount of molasses or equivalent material incorporatedtherewith.

Those familiar with this art may make many changes in the proportions,ingredients, and the exact steps of making this food product. I do not,therefore, desire to be limited to exactly what has been disclosed inthis application; but

WVhat I claim as new, and what I desire to secure by Letters Patent, isset forth in the appended claims:

1. The process of making a food product which consists in drying 'marcmaterial and separating the seeds from the other elements thereof, inremoving portions of the astringent ingredients from said seeds, inseparately disintegrating said seeds and the skins and pulp and mixingthe ground seed and round skins and pulp together with a carboydrate.

2. The food product consisting of an intimate mixture of dried groundgrape-seeds free from astringent qualities, skins and pulp, combinedwith substantially twenty to thirty per cent. of a saccharinecarbohydrate.

3. The food product consisting of an intimate mixture of dried groundgrape-seeds free from astringent qualities, skins and pulp, combinedwith substantially twenty per cent. to thirty per cent. of molasses.

GEORGE W. HOOVEN.

Witnesses: I

HARRY C. DUNCAN, Jnssm B. KAY.

TOO

